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September 10, 2018

This sauce is bright, zesty and goes great with all kinds of meats - roasted or grilled. Even better, it's super easy to make, and it can also be a great base for a green chicken chili or enchilada. It also pairs wonderfully with any bird rubbed with our Macchu Picchu seasoning whether it be chicken, turkey, duck or game hen. If you like things spicy, try adding an extra jalapeño to the vegetable roast.

1 pt tomatillos, peeled and rinsed
1 jalapeño, sliced in half and seeded
1/2 poblano, sliced in half and seeded
1 thick slice red onion
1/2-1 cup chicken broth
Juice of 1 lime
1/2 cup cilantro
Salt and white pepper to taste

Roast or broil tomatillos, peppers and onion on sheet pan until charred. Then, put the vegetables into small sauce pan and let them simmer in the chicken broth for 20 minutes. Afterward, blend the mixture and allow it to cool slightly before adding in cilantro. Then, just squeeze in lime juice and season the salsa to taste.